Servings: 100 Portions
Portions: 2/3 Cup Each
Pan Size: 18 by 26-inch Sheet Pans
Temperature: 425 degrees F. Oven
3 quart (6 lb 2 oz or 1-No 10 can) potatoes, white, instant
2-3/4 cups (12 oz) milk, nonfat, dry
13-1/2 quart water, boiling
2 cups (1 lb) butter or margarine
3 tablespoon (2 oz) salt
5-1/2 cups (28 eggs) eggs, whole
1/2 cup butter or margarine
Blend potatoes and nonfat dry milk together. Set aside. Add water, butter or margarine, and salt to mixer bowl. Stir to blend. On low speed, rapidly add potato and milk mixture to liquid; mix 1/2 minute. Stop machine and scrape down sides and bottom of bowl. Add pepper. Add eggs to potatoes. Beat until light and fluffy. Spread approximately 2 gallon of mixture on each of two sheet pans (18 by 26-inch). Melt 4 oz (1/2 cup) butter or margarine; brush over top of potatoes. Bake at 425 degrees F. until thoroughly heated and lightly browned, about 20 minutes.